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Cashel Blue Cornbread

There’s blue cheese and then there’s blue cheese. If you’ve tried Cashel Blue Cheese from Kerrygold, you know that it is different from the ordinary. It’s so smooth, creamy, and fragrant, you just want to put it in everything.

So when Kerrygold gave us an opportunity to sample some Cashel Blue and design a recipe around it, we jumped at the chance to create something that both adults and kids could enjoy.

This cornbread (the “bread” of which is adapted from the Hillbilly Housewife) is faintly sweet and a little bit crunchy, and it is rounded out by the perfect tang from the blue cheese. It’s especially tasty when served a little Kerrygold butter and some fresh local honey.

Cashel Blue Cornbread

Cashel Blue Cornbread

This Cashel Blue Cornbread is made with delicious Cashel Blue cheese from Kerrygold

Course Breakfast or Snack, Side Dish, Snack
Cuisine American
Keyword blue cheese, cashel blue, cornbread
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8


  • 1/2 cup Kerrygold butter
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/3 cup Kerrygold Cashel Blue Cheese


  1. Preheat the oven to 400 degrees. Place the butter in a large cast iron pan and then place the pan in the oven for 3 to 5 minutes, or however long it takes to melt the butter. Remove the pan from the oven and set aside.

  2. In a large bowl, whisk together the buttermilk, eggs, and sugar until well beaten. From the cast iron pan, carefully pour the melted butter into the batter, leaving about 1 tablespoon of butter in the pan. Finally, stir the cornmeal, flour, and baking powder into the batter. Pour the batter onto the heated cast iron pan. Drop dollops of the blue cheese onto the batter in small half-teaspoon-sized increments. (You can do it in smaller dollops scattered around the cornbread, or in slightly larger dollops, evenly spaced around the circle like we did here.)

  3. Bake at 400 for 25 minutes until golden brown and set (the edges should pull away from the sides). Serves 8.

Will the kids like it? As we mentioned, we scored big points by serving it with honey. The sweetness adds a nice complement to the tang.

We also served it with a classic summer grilled dinner. Clockwise from top: steak, corn, green beans, cherries, Cashel Blue cornbread.

P.S. Love variations on cornbread? Try this Hatch Chile Cornbread for a tasty version with a little “kick.”

Blogger disclosure: We did not receive compensation for this post. We did, however, receive a cheese sample from Kerrygold for review.

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9 Responses to Cashel Blue Cornbread

  1. Suzi May 26, 2013 at 9:23 am #

    Booms favorite – Blue Cheese!!!!! Got any left????
    It will go great with Memorial Day BBQ. Just sayin’

    • Jeanne May 26, 2013 at 9:43 am #

      LOL – yes! I was going to make some salad and blue cheese dressing too – it will be delicious, I guarantee it!

  2. Dorothy at ShockinglyDelicious May 28, 2013 at 10:12 am #

    Wow does that look good! I love your plopping technique!

    • Jeanne May 28, 2013 at 12:26 pm #

      Thanks! Yep, I’ve kind of perfected the dollop at this point.

  3. I never thought to pair the two but this looks delicious!

    • Jeanne May 31, 2013 at 8:30 am #

      Thanks, Ashley!

  4. Debra July 8, 2013 at 5:02 pm #

    I can’t wait to try this

  5. Carole September 12, 2013 at 5:02 am #

    awesome, can’t wait to try it…..

    • Jeanne September 12, 2013 at 8:50 am #

      Thanks, Carole!

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